Simmered Round Steak Recipes

Steps:

• Trim fat from steak and cut meat into serving pieces.
• In large frying pan, brown meat in hot oil.
• Drain off oil.
• Add remaining ingredients; stir to combine.
• Simmer; covered, 1-1 3/4 hour or until meat is very tender.
• You can also put meat and sauce in a 13" by 9" pan, cover with foil, and bake in 350 degree oven for 1 3/4-2 hours .

Steps:

• Drizzle the beef with 4 to 5 tablespoons of the EVOO and season with a little salt. Place the beef in large Dutch oven with the stock and enough water to just cover. Add the onion, bay leaves and 2 cloves of the garlic. Bring to a low boil and simmer, partially covered, for 2 hours. Stir together the tomato paste and 1/4 cup of the cooking liquid, then add to the pot. Add the pepper and wine and cover. Cook on the stovetop at a gentle simmer until very tender and falling apart, 2 1/2 to 3 hours (alternatively, transfer to the oven and roast at 325 degrees F). Cool and store. Reheat over medium heat or in a moderate oven.
• To serve, while the beef is reheating, boil the potatoes until tender and drain. Add the remaining 2 to 3 tablespoons of oil to a pot over medium heat. Add the remaining clove garlic, stir for minute, then remove the garlic. Add the potatoes and crisp a bit. Season with salt, pepper and the rosemary.

Steps:

• Combine the meat with the Essence and flour in a mixing bowl and toss to combine.
• Heat the oil in a large cast iron Dutch oven or high-sided skillet over medium-high heat and brown the meat, in batches, until browned on all sides, 4 to 5 minutes. Add 2 cups of the chicken broth and stir, scraping the bottom and sides of the pan to loosen any browned particles. Add the onions, bell peppers, salt, cayenne, and black pepper. Cook, stirring frequently, for 6 to 8 minutes, or until the vegetables are wilted. Reduce the heat to medium. Cover and cook, stirring occasionally, for 15 minutes. Add the remaining cup of broth and continue to cook, uncovered, for about 1 hour longer, or until the meat is very tender and the gravy is thickened and flavorful. Add the parsley and serve immediately over white rice, if using.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a Dutch oven, brown beef in batches in oil; drain. Add water and garlic. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours., Stir in the tomato sauce, mushrooms, onion, green pepper, sugar, oregano and basil. Cover and simmer 30-45 minutes longer or until the meat and vegetables are tender. Serve over spaghetti. Sprinkle with Parmesan cheese.

Steps:

• In a shallow bowl, combine flour, salt if desired and pepper; dredge the meat. In a large skillet, brown meat on both sides in oil. Remove and keep warm. , In the pan drippings, saute the celery, onion and garlic for 3-4 minutes. Combine the soup, brown sugar, Worcestershire sauce, vinegar and mustard; stir into the vegetables. Return meat to the pan. Cover and simmer for 1-1/2 to 2 hours or until meat is tender.

Steps:

• Place the potatoes in a 3-qt. slow cooker. Cut beef into four pieces; place over potatoes. In a bowl, combine the soup, water, soup mix, pepper and garlic powder. Pour over the beef. Cover and cook on low for 6-8 hours or until meat and potatoes are tender.

Steps:

• Cut the round steak into pieces about the size for one serving -- maybe 2-3 inches by 4-5 inches.
• Season meat with salt, pepper, garlic.
• Dredge in white flour (both sides).
• Brown meat in 1/2 cup (+/-) oil in skillet or bottom of pressure cooker.
• Empty the soup cans into the pressure cooker. (If you used it for browning, be sure to pour off excess oil.).
• Add the meat -- unless it's still in the pressure cooker :).
• Mix meat gently into soup concentrate, making sure that each piece is coated on both sides.
• Following the directions for your pressure cooker, cover and seal.
• Place the "rocker" on the top steam vent.
• Cook over medium-high heat.
• When the "rocker" begins rocking, you can reduce heat as long as it keeps rocking.
• Cook for ten to twelve minutes, then remove from heat.
• Following directions for your cooker, allow to cool on a trivet or hasten the cooling with water running into a sink.
• DO NOT remove the rocker until the pressure has gone down.
• Open lid when the pressure lock permits.
• Serve hot with mashed potatoes and vegetable of your choice.
• (Increase or decrease amounts carefully! The amount of meat can be varied, but doubling the meat doesn't mean you need to double the amount of oil.).

Steps:

• Place steaks in the bottom of a baking dish.
• add vegetables.
• make instant gravy using beef broth instead of water.
• pour gravy into pan, covering contents (add a little extra broth if required).
• cover with foil.
• bake slow and low, approx 300 f for 2 hours.
• It may be necessary to thicken the gravy with a little flour or cornstarch.

Steps:

• Cut round steaks into crosswise slices about 1/2 inch wide.
• Heat oil; brown steak on all sides.
• Use a slotted spoon to remove meat to a baking dish; set aside.
• Pour off fat, then place remaining ingredients in skillet; bring to a boil then reduce heat and simmer for 2 minutes.
• Pour over steak, cover tightly with foil, and bake at 350° for 1 hour.
• Uncover and bake for 30 minutes longer.
• Serve with rice or potatoes and a salad.
• Barbecue round steak recipe serves 4 to 6.

Steps:

• Place the potatoes, onion, and carrots in slow cooker. Cut steak into six pieces, then place the meat on top of vegetables. In a mixing bowl, combine the soup mix, soup, and water; pour over beef.
• Cover, and cook on Low for 7 to 10 hours.

Steps:

• Stir flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a bowl. Sprinkle pieces of steak with flour mixture and pound the flour mixture into the meat with a meat mallet or the edge of a sturdy plate.
• Heat vegetable oil in a large skillet over medium heat; cook the floured beef in the hot oil until browned on both sides, about 15 minutes. Reduce heat to low, pour in water, cover skillet, and simmer beef until tender, about 1 hour. Add more water to the skillet if needed to prevent burning.
• Mix diced tomatoes, green bell pepper, onion powder, 1/2 teaspoon salt, and 1/8 teaspoon black pepper in a bowl. Pour tomato mixture over beef, bring to a simmer, and cook until sauce has thickened, about 30 more minutes.

Steps:

• Sprinkle each side of the round steak pieces with salt and pepper, rubbing seasoning into the meat.
• Combine 1/2 cup flour and garlic powder in a 1-gallon resealable bag. Add steak pieces, seal bag, and shake to evenly coat all the pieces.
• Heat 1/3 cup of oil in a large skillet over medium heat until hot. Add seasoned and floured steak pieces to the skillet in a single layer in batches and cook until browned, 4 to 5 minutes per side. Remove from the skillet and keep warm. Repeat with remaining pieces, adding more oil, if necessary, until all are browned.
• Add onion slices to the same skillet and stir, coating onions with pan drippings, until onion slices have separated and are just beginning to soften, about 2 minutes. Move onions to one side of the skillet and return browned steak pieces to the skillet. Spread steak evenly in the skillet and place onions on top.
• Stir together water, beef base, and Worcestershire sauce in a microwave-safe container. Microwave on high for 1 minute, stir, and pour into the skillet. Cover, reduce heat to a simmer, and cook until the steak is tender, about 45 minutes.
• Remove the steak from the skillet and add reserved 1/2 cup of flour to the pan drippings. Increase heat to medium; stir briskly and cook until bubbly, 2 to 3 minutes.
• Stir in milk and keep stirring until gravy bubbles again. Return steak, onions, and any accumulated juices to the skillet, cover, and reduce heat to a simmer. Simmer, stirring occasionally, until flavors are well combined, about 10 minutes.

Steps:

• Trim beef; cut into serving-size pieces. Place in a greased 13-in. x 9-in. baking dish. Sprinkle with pepper. Top with the onion, mushrooms and tomato sauce. Cover and bake at 325° for 1-3/4 to 2 hours or until meat is tender. Serve over noodles.

Steps:

• Preheat oven to 375-degrees F.
• Cut pocket in steak for stuffing and sprinkle with tenderizer.
• Cook bell pepper in boiling water for 5 minutes. Drain. Reserve.
• In a heavy skillet over medium heat cook bacon until limp; drain drippings and reserve.
• Stuff steak with bacon and peppers and skewer shut.
• Brown steak in reserved bacon drippings over medium heat.
• In a seperate skillet melt butter and brown sugar together, stirring until bubblling. Add vinegar, salt, bay leaves and tomato sauce and stir to combine.
• Place steak in a 9x13-inch baking dish and pour sauce over meat.
• Bake for 1 3/4-2 hours or until meat is tender.
• Slice across grain to serve.